Fennel And Ginger Salad Recipes

FENNEL SALAD

Steps:

• Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

FENNEL AND GREENS SALAD

Steps:

• For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
• For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
• Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.

FENNEL AND ORANGE SALAD WITH LEMON-GINGER VINAIGRETTE

Steps:

• Preheat oven to 375°F. Place baguette slices on a rimmed baking sheet and toast, 8-10 minutes. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.
• Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.

PLUM-FENNEL SALAD WITH HONEY-GINGER DRESSING

Steps:

• Whisk 1/4 cup fresh orange juice, 1 tablespoon white wine vinegar, 2 1/2 teaspoons honey, 1 teaspoon finely grated peeled ginger, and a pinch of salt in a medium bowl. Cut 3 large red plums into thin wedges and thinly slice 1/2 small fennel bulb. Add to dressing; toss to coat. Cover and chill 30 minutes to allow fennel to soften and flavors to get to know one another.
• Toss 1/2 teaspoon finely grated peeled ginger into fruit salad. Serve drizzled with olive oil and topped with toasted sesame seeds and fennel fronds.

TURKEY, FENNEL AND CHERRY SALAD

Steps:

• (To toast the pecan halves, spread them out on a baking sheet; bake in a preheated 350°F oven until fragrant, about 8 minutes).
• In a small saucepan, combine dried cherries and cider.
• Bring to a boil over medium-high heat.
• Reduce the heat and simmer for 3 minutes.
• Remove from the heat and set aside.
• In a large bowl, toss together the turkey, fennel, pecans and dill.
• Mix in the cherries and any remaining cider liquid.
• In a small bowl, whisk together the mayonnaise and ginger and then toss the mixture with salad to bind it.
• Season with salt and pepper to taste.
• Serve immediately or refrigerate until ready to serve.

FENNEL AND GINGER TEA

Steps:

• Fill a mug with boiling water.
• Place fennel seeds in a tea ball and add to the boiling water. Add grated ginger and let steep for 2 minutes. Remove tea ball and serve.